Pare, halve and core pears. Combine sugar and water to make syrup. Cook pears in syrup one layer at at time, until just tender, about 5 minutes. Place cooked pears in a large bowl; set aside. After all pears are cooked, continue cooking syrup until thickened, about 15 minutes. Remove from heat. Add brandy. Use white brandy for a clear syrup, but any brandy will flavor the fruit. Pack hot into hot jars, leaving 1/4 inch head space. Pour hot syrup over pears, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in a boiling water bath. Yield: about 4 quarts.

Peel peas; cut into halves and core. Treat to prevent darkening. Rinse and drain. Cook a few pears at a time in water until heated through. Drain. Pack hot into hot jars, leaving 1/2 inch head space. Place 1 cinnamon stick in each jar. Heat apple juice just to boil. Pour hot over pears, leaving 1/2 inch head space. Remove air bubbles. Adjust caps. Process pints 20 minutes in boiling water bath.